Help for a Couple of Cocktail Novices (Part 1)

Kerry Beal · July 12, 2012

Excuse the poor picture - was feeding the rugrat so didn't want to take the time to set up a picture in the other room. "Improved Gin Cocktail" - lovely albeit a bit booze forward.

Kerry Beal · July 13, 2012

Mint Julep (Genever) from Kindred Cocktail.

Kerry Beal · July 18, 2012

Dutch version of the Bee's Knees - Genever for the gin.

**FrogPrincesse** · July 19, 2012

Dutch version of the Bee's Knees - Genever for the gin.

Very pretty cocktail - and you are using Su-Mei Yu's book as a coaster ! ;-)

How did it taste with the genever?

Kerry Beal · July 19, 2012

Dutch version of the Bee's Knees - Genever for the gin.
Very pretty cocktail - and you are using Su-Mei Yu's book as a coaster ! ;-)
How did it taste with the genever?

Tasted quite lovely - I guess I should try it again with the Boker's gin I have up here to compare though.

Any coaster in a storm!

Kerry Beal · July 20, 2012

Fog Cutter - well actually half a fog cutter - didn't think my liver could take a whole one! Amazing how you can't taste all that booze. Needed a bit of sweet to balance it - and some orgeat was the perfect addition.

KatieLoeb · July 21, 2012

20th Century is a very good drink. My first reaction was the same. You're going to put what in the same glass?? But it's diverse flavor profile is what makes it work. It's delicious. Bright and refreshing on the front side and mysterious and savory on the back end. Bizarre but yummy. Some things are not ours to question...

Edited July 21, 2012 by KatieLoeb (log)

Kerry Beal · August 4, 2012

Getting all my booze packed away before I head south again - decided that the Cynar was calling out to me so put aside all the fixings for The Art of Choke.

Kerry Beal · August 22, 2012

Caneflower tonight.

Kerry Beal · August 23, 2012

Rum Swizzle.

Kerry Beal · August 26, 2012

Poison Ivy. Recipe given to me by the sweet bar tender at Lemon Hill - looks like he forgot the honey syrup - shall add a little of that next iteration. And mine has a top up of tonic.

**FrogPrincesse** · August 27, 2012

Poison Ivy. Recipe given to me by the sweet bar tender at Lemon Hill - looks like he forgot the honey syrup - shall add a little of that next iteration. And mine has a top up of tonic.

That looks good, Kerry. Can you share the ratios? I have a bottle of Bonal that has been languishing in the fridge.... Also, what would be good substitute for Dandelion & Burdock bitters - I have no idea what they taste like? Thanks!

Kerry Beal · August 28, 2012

Poison Ivy. Recipe given to me by the sweet bar tender at Lemon Hill - looks like he forgot the honey syrup - shall add a little of that next iteration. And mine has a top up of tonic.
That looks good, Kerry. Can you share the ratios? I have a bottle of Bonal that has been languishing in the fridge.... Also, what would be good substitute for Dandelion & Burdock bitters - I have no idea what they taste like? Thanks!

I used 2 oz gin, 1 ounce bonal, 3/4 ounce lime, 1/4 tsp bitters - top with tonic. Not sure what would sub for the bitters - a bit licorice flavoured according to some so perhaps a bit of pernod or absinthe . Next time will add 1/2 ounce honey syrup.

**FrogPrincesse** · August 28, 2012

Poison Ivy. Recipe given to me by the sweet bar tender at Lemon Hill - looks like he forgot the honey syrup - shall add a little of that next iteration. And mine has a top up of tonic.
That looks good, Kerry. Can you share the ratios? I have a bottle of Bonal that has been languishing in the fridge.... Also, what would be good substitute for Dandelion & Burdock bitters - I have no idea what they taste like? Thanks!
I used 2 oz gin, 1 ounce bonal, 3/4 ounce lime, 1/4 tsp bitters - top with tonic. Not sure what would sub for the bitters - a bit licorice flavoured according to some so perhaps a bit of pernod or absinthe . Next time will add 1/2 ounce honey syrup.

Thanks. If licorice is the predominant flavor, then maybe Peychaud's would work as a substitute too.

**DerekW** · August 28, 2012

An Aviation - I had the idea that the maraschino was the part of this drink I didn't like - so I subbed some kirsch.

Which Kirsch were you using, Kerry? I find that the Luxardo Kirsch [sadly no longer available here in BC] has a flavour profile much closer to their Maraschino than [for example] the Schloss Oberandritz Austrian stuff we get now.

Edited August 28, 2012 by DerekW (log)

Adam George · August 28, 2012

Peychaud's would be a better sub than absinthe or pastis in my opinion.

Kerry Beal · August 29, 2012

An Aviation - I had the idea that the maraschino was the part of this drink I didn't like - so I subbed some kirsch.
Which Kirsch were you using, Kerry? I find that the Luxardo Kirsch [sadly no longer available here in BC] has a flavour profile much closer to their Maraschino than [for example] the Schloss Oberandritz Austrian stuff we get now.

It was the Schloss.

Kerry Beal · August 29, 2012

Poison Ivy. Recipe given to me by the sweet bar tender at Lemon Hill - looks like he forgot the honey syrup - shall add a little of that next iteration. And mine has a top up of tonic.
That looks good, Kerry. Can you share the ratios? I have a bottle of Bonal that has been languishing in the fridge.... Also, what would be good substitute for Dandelion & Burdock bitters - I have no idea what they taste like? Thanks!
I used 2 oz gin, 1 ounce bonal, 3/4 ounce lime, 1/4 tsp bitters - top with tonic. Not sure what would sub for the bitters - a bit licorice flavoured according to some so perhaps a bit of pernod or absinthe . Next time will add 1/2 ounce honey syrup.
Thanks. If licorice is the predominant flavor, then maybe Peychaud's would work as a substitute too.

Took a good sniff of the bitters today - they smell remarkably like the St George Absinthe Verde that I have.

Kerry Beal · September 7, 2012

I've been seriously neglecting my drinking lately - well perhaps some wine while doing some research for a confection project. So figured I'd better do a little catching up.

Tonight a Pan American Clipper - the very last of my bottle of Applejack, lime, homemade grenadine and a dash of absinthe.

lancastermike · September 15, 2012

I've been seriously neglecting my drinking lately - well perhaps some wine while doing some research for a confection project. So figured I'd better do a little catching up.
Tonight a Pan American Clipper - the very last of my bottle of Applejack, lime, homemade grenadine and a dash of absinthe.

As fall arrives I always bring out the applejack. Never had this one and will have to give it a try. And you should change the topic title, cause a novice you ain't.

**ChrisTaylor** · September 19, 2012

Caneflower tonight.

It's nice enough, altho' verges on being too sweet. Will use less elderflower next time.

Kerry Beal · September 20, 2012

Suggested on the PDT thread - Eclipse.

Kerry Beal · September 22, 2012

Can never go wrong with a caipirinha.

Kerry Beal · November 9, 2012

Wow - can't believe I haven't posted anything here since September.

Tonight - a Savoy Tango. Anna found us each a bottle of Sloe Gin to play with.

**FrogPrincesse** · November 9, 2012

I miss you posts! How do you like the sloe gin (and the applejack)?

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